MENU - 19

Galantine

Ingredients

Chicken 1.2 kg

Sausage Meat 250g

Bacon 250g

Eggs 5 no

Gelatin 20g

Salt To taste

Thyme 2 g

Pepper 2g

Spinach 2 bunch

Red pepper 200 g

Chicken stock to poach

Pre Preparation:

1. Blanch spinach, chop and keep aside.

2. Roast peppers and puree them.

3. Cut sausages and bacon into chunks.. Process them and keep them aside.

4. Boil eggs.

5. Joint the chicken from the back to keep the skin and meat intact.

6. Using a steak hammer, beat the meat lightly, sprinkle salt, pepper, gelatin, thyme and baste with little oil.

7. Spread chopped spinach evenly on the chicken, combine red pepper puree with mixture of sausage and bacon, spread on the spinach.

8. Put the boiled eggs in the centre.

9. Use muslin cloth as a base, roll the galantine evenly and tie both ends with a thread.

Method:

1. Poach the galantine in chicken stock with bouquet garni for 30 min. Cool and serve chilled coated with chaud-froid, decorate and glaze with aspic jelly.

Salmon Mousse

Ingredients:

Smoked salmon 150g

White Fish 100g

White Sauce 60ml

Fresh Cream 60ml

Gelatin 15g

Salt to taste

Pepper 5g

Olive Oil 10ml

Optional

Salmon roe (for garnish) 10g

Method:

1. Process smoked salmon and poach white fish till smooth.

2. Whip cream. Dissolve gelatin and keep aside.

3. Mix all the ingredients and set in a ring mould, or pipe on croute.

Presentation

Decorate well with salmon roe and serve chilled.

Paté on Crouté

Ingredients:

Refined flour 300g

Butter 45g

Margarine 60g

Vinegar 5ml

Egg 1 no

Salt to taste

Baking powder 5g

Water 60ml

Filling:

Lean beef 350g

Chicken Breast 150g

Pork fat 150g

Eggs 3 no

Salt to taste

Pepper 5g

Herbs 5g

Pistachio 10g

Black olives 10g

Dough:

1. Sieve flour and baking powder.

2. Melt butter and margarine and make the dough.

3. Add in beaten eggs and knead well.

Process for filling:

1. Mince lean meat, pork fat and eggs in food processor, cut cubes of chicken breast.

2. Blanch pistas and deskin.

3. Cut onions in quarters, mix all ingredients.

4. Add seasonings and herbs.

Preparation:

1. Lightly oil the pate mould, roll the dough and line the mould overhanging on all sides.

2. Carefully press the dough and fill it with force meat.

3. Level it with the palette knife. Cover the top with extra dough sheet hanging over. Decorative seal from all sides. Make vents in the crouté and provide way for steam to escape. Bake at 172˚F for 40 min, cover with aluminum foil and again at 372˚F till the internal temperature reaches 170˚F. Allow pate to cool and pour aspic jelly through the vents. Make a hole on the croute, chill overnight, slice and serve.

Chicken & Ham Terrine

Ingredients:

Chicken breast 500g

Ham 400g

Bacon 400g

Spinach 2 bunch

Fresh bread crumbs 60g

Garlic 5g

Butter 10g

Salt to taste

Peppercorns 3g

Eggs 4 no

Green olives 15g

Herbs (sage & Tarragon) 2g

Olive oil 10ml

Procedure

1. Mix chicken breast, ham, bacon and egg white in a food processor. Make a coarse mixture.

2. Blanch spinach and chop finely, sauté quickly with garlic and butter.

3. Mix force meat with olives, peppercorns, herbs and adjust seasonings, line the terrine mould with bacon, leave some for the top.

4. Put in the mixture lightly alternating with spinach. Place some herbs on top.

5. Bake in a pre heated oven in a water bath at 170ºF for 30-40 min.

6. Once done, keep in room temperature and serve chilled.

Paté Maison

Ingredients

Chicken liver 250g

Veal fillet 50g

Bacon 30g

Chicken breast 50g

Butter 100g

Cream 50ml

Mixed herbs little

Garlic 6-8 flakes

Onions 30g

Red wine 30ml

Preparation:

1. Clean and chop chicken liver, veal fillet and chicken breast.

2. Remove the rind of bacon. Chop bacon, garlic and onions.

Method:

1. Melt butter, sauté garlic ad then add onions.

2. Sauté gently, add liver and mix.

3. Add veal and chicken breast.

4. Add the wine, simmer till the meats are cooked. Add herbs. Mix well, remove from fire and allow to cool. Process till fine in the food processor, add in melted butter and cream and more wine if required.

5. Pour into a dish, allow to cool and set and pour some melted butter on top.

6. Cut into slices and serve cold with a salad or pipe on to a crouté.

Quenelles

Ingredients:

Boneless chicken leg 40g

Boneless chicken breast 30g

Fresh cream 20g

Butter 15g

Egg 1 no

Velouté sauce 100ml

Salt to taste

Pepper powder 5g

Red pepper puree 50ml

Method:

1. Process meat, egg yolk, fresh cream and butter till smooth.

2. Make quenelles using 2 A.P. spoons and poach them in chicken stock.

3. Serve with red pepper veloute.

MENU - 18

Consomme:
All students please find out 15 consomme garnishes and add to your journal.

Poulet Sauté Maryland:

Ingredients:

Chicken 1kg

MARINADE:

Salt 8gm
Pepper 3gm
Mustard 5gm

COATING:

Seasoned flour 50gm
Egg wash 1no
Bread crumbs 100gm
Mixed herbs 10gm
Cherry tomatoes 4no
Bacon rasher 4no
Creamed corn 50gm
Cooking plantain 1no
Egg yolk 1no
Parsley ½ sprig
Refined flour 10gm
Baking soda 3gm
Demi glaze 200ml
Oil for frying

Method:
Pre-preparation:

1) Prepare fresh bread crumbs and flour with mixed herbs.
2) Clean, joint and debone chicken.
3) Prepare espagnole with the bones.
4) Marinate the chicken
5) Make a batter with creamed corn, egg, baking soda and flour.
6) Peel and cut plantain into 4 pieces.
7) Trim and roll bacon rasher and secure with toothpicks.

Preparation:
1) Coat chicken with flour and egg wash and bread crumbs.
2) Prepare garnish. Dust plantain in flour and fry lightly.
3) Fry spoon full of corn fritter.
4) Tightly sauté bacon pieces, grill tomatoes.
5) Fry chicken in hot oil until golden brown.

Presentation:
On a large plate arrange chicken and garnish neatly serve hot with demi glaze.

Standard:
Tender and juicy pieces of chicken crisp and golden brown in colour. Attractively arranged and garnished around. Serve hot with demi glaze.

Pommes Marquis:

Ingredients:
Potatoes 250gm
Eggs 1no
Butter 15gm
Tomato puree 30gm
Salt 5gm
White pepper powder 5gm

Method:
1) Reduce the tomato puree into a dry paste (no mixture).
2) Prepare mashed potatoes as for duchess potatoes.
3) Stir in the reduced tomato puree. Mix thoroughly.
4) Pipe out on a greased baking tray in a pyramidal shape.
5) Bake in the oven until brown at 205 deg Celsius.

CHEESE STICKS

Ref flour-200g
Milk powder-25g
Yeast-7g
Sugar-7g
Salt-7g
Fat-5g
Chilli flakes-10g
Parmesan-30g

Procedure:

1.make a stiff dough with all the ingredients except the parmesan.
2.ferment for till double in size,knock back and divide in to 30 portions.rest for further 10 minutes
3.on the table sprinke litle grated cheese and make very thin strands.arrange on a try and brush with a light egg wash.prove for another 15 minutes .
4.bake at 210 deg c for around 15 minutes and dry out at 150 deg c

BAKED CHEESE CAKE

Hung curd-225g
Castor sugar-75g
Lemon zest-1/2
Vanilla essence-2ml
Corn flour-5g
Salt-2g
Egg-1no
Yolk-1no
Fresh cream-50ml
Lemon juice-5ml
Biscuit crumbs-60g
Pdr sugar-15g
Melted butter-15ml

Procedure:

1.line five ring moulds with aluminium foil.mix biscuit crumbs,pdr sugar and ad in melted butter fill this mix equally in the five moulds and press it tight.put in oven till the mix is light golden brown in color.
2.in a bowl cream the hung curd till lump free add in sugar,corn flour,lemon zest,vanilla ,salt.blend till smooh scrape down the sides.
3.add in egg,yolks little at a time and mix scrape down the sides do not overmix.
4.add in cream and lemon juice.
5.pour mix in to the moulds and bake with waterbath at 160 deg c for 25-30 minutes or till the mixture is set.cool down and demould
Glaze the top and serve with fresh whipped cream and a fruit based sauce

MENU - 17

Gazpacho

Ingredients:

Cucumber 25gm
Tomato 200gm
Onion 50gm
Capsicum 50gm
Garlic 6-8flakes

STEPS:

1 Prepare all vegetables and cut roughly
2 Puree all ingredients, strain and chill with ice cubes
To Serve:
Ladle soup into cups and float a slice of cucumber topped with brunoise of cucumber, tomato and capsicum. Serve cold preferably chilled.

Standard:

Chilled soup, thin consistency, reddish brown in colour, refreshing taste and flavour.

Paella

Ingredients:

Rice 200gm
Olive oil 50ml
Onion 300gm
Garlic 4-6flakes
Saffron 1gm
Carrot 30gm
Peas 30gm
Capsicum 30gm
Tomato 30gm
Spicy sausages 1No
Chicken joints 100gm
Medium prawns 100gm
Clams 6-8No
Mussels 4-6No
Salt to taste

Pre-Preps

1. Cut vegetables into dices and blanch. Cut sausages diagonally.
2. Season chicken joints. Shell and de-vein the prawns.
3. Wash and scrub clams and mussels.

Method

1. Wash and drain rice. Heat olive oil, sauté garlic, onions and then sausage followed by rice and chicken.
2. Mix well. Add sufficient water and stock to cook the rice. Add meat, seafood and vegetables as and when depending on how long it takes to cook.
3. Season and flavour with saffron.

To Serve:

Ensure that rice is hot and serve from the skillet.
Standard:
Rice must be yellow in colour and flavoured with saffron. Texture must be a bit sticky. Meat, seafood and vegetables should contribute to taste with flavour and colourful appearance of the dish.

Spanish Omelet

Ingredients:
Small potatoes 300gm
Onions 200gm
Eggs 3No
Salt 10gm
White pepper powder 10gm
Oil for deep frying

Pre-preps:

1. Peel and slice potato medium thick
2. Peel and slice onion. Sprinkle salt. Squeeze dry.
3. Beat the egg white and yolk to form a foam. Season with salt. Add pepper powder.

Method:

1. Heat oil and then deep fry the potatoes.
2. When they are half done add the sliced onion and continue to fry till onions are golden brown.
3. Drain from the oil and add to the beaten egg. Allow to soak for 15-20 min.
4. Take an omelette pan and grease with some oil. Pour the egg-potato mixture and spread evenly.
5. Allow to cook on a slow fire. Then complete the cooking in the oven or under the salamander.

Spanish Wreath

Ingredients:

Refined flour 250gm
Yeast 10gm
Sugar 10gm
Fat 10gm
Salt 8gm
Onions 1medium size
Red chilli flakes few
Cumin powder 1/2tsp
Red/yellow peppers finely chopped

Method

1. Chop the onions finely. Roast chilli flakes.
2. Make a dough using all the above ingredients. Rest the dough for 30min.
3. Knock back the dough and divide into 30 small portions. Keep it for intermediate proving.
4. Take 3 portions. Make strands, plait them. Make a wreath with the plait. Place on a greased tray. And sprinkle the chopped peppers.
5. Prove, bake at 250C for 10-12min and grease with fat.

Empanadas:

Ingredients

Refined flour 100gm
Powder sugar 15gm
Margarine 60gm
Chilled water to mix
FILLING:

Cake crumbs 100gm
Mixed nuts 50gm
Jam 50gm
Chocolate -Fudge icing 1lt
Egg 1No
Pear 50gm
Apple 50gm

Steps:

1. Make a short crust pastry dough. Allow it 2 rest.
2. Mix cake crumbs, nuts, jam and fruits. Divide into 4 portions.
3. Divide short crust pastry into 4 equal portions.
4. Roll out each portion into a square. Apply fudge icing in centre. Place filling and fold it into an envelope
5. Serve with crème anglaise.

MENU - 16

SCOTCH BROTH

ROAST BEEF

ROAST POTATOES

GLAZED CARROTS & BEANS

ALBERT PUDDING

SCOTCH BROTH

Ingredients:-

Lamb/Mutton Stock – 1 lt

Onion – 30 gm

Carrot – 30 gm

Turnip – 15 gm

Celery – 15 gm

Barley – 20 gm

Parsley – a little

Salt – to taste

White pepper pwd – a pinch

Pre- preparation:-

1. Clean and soak barley.

2. Cut vegetables into dices.

Method:-

1. Boil barley in stock. Add vegetables and simmer till done and soup thickens. Check seasonings and add pepper. Ladle into cup and sprinkle chopped parsley.

Note:-

Lamb/Mutton meat can be removed from bone after stock is made and added to the soup.

Roast Beef

Ingredients:-

Tenderloin of beef – 1 kg

Salt – to taste

Crushed pepper – 1 tsp

Mustard paste – 1 tbsp

Oil – for basting

Mirepoix – for roasting

Pre- preparation:-

1. Trim and clean fillet. Marinade with salt, pepper and mustard. Tie with string to retain shape.

Method:-

1. Heat oil in a pan and sear the meat over a full fire.

2. Place on a mirepoix bed and roast for 15-20 mins in a hot oven, basting with remaining oil.

3. Prepare roast gravy using stock and a little flour with the pan juices. Strain and keep aside.

Roast Potatoes

Ingredients:-

Medium potatoes – 400 gm

Salt – to taste

Oil – 30 ml

Method:-

1. Peel and trim potatoes.

2. Blanch in boiling water. Drain, apply salt and oil.

3. Place in a roasting tray. Cook in a medium oven till tender, basting occasionally with oil.

Glazed Carrots and Beans

Ingredients:-

French beans – 100 gm

Carrots – 100 gm

Butter – 20 gm

Sugar – 20 gm

Salt – to taste

Method

1. Peel and slice carrots.

2. String and cut beans.

3. Boil in a little water with salt, sugar and butter.

Albert Pudding

Butter or margarine-75g

Pdr sugar-75g

Egg-75g

Vanilla-2ml

Refined flour-70g

Procedure

Creaming method

Pour the mixture in to greased baba moulds.place on a tray,fill the tray with hot water and place in the oven.bake at 160 deg c for 25-30mins.the pudding should be moist

Serve with a berry compote or a jam sauce

Menu - 15

ZUPPA DI FAGIOLI CON PASTA
LASAGNE
MELAZANE PAREMEGIANA
GRISSINI
PANPORTE

ZUPPA DI FAGIOLI CON PASTA
Boiled kidney beans - 50g
Butter/Olive oil – 20ml
Garlic – 6 flakes
Onion – 20g
Carrots – 30g
Celery – 15g
Potato – 30g
Chicken stock / water – 1Lt
Chilli flakes – a pinch
Salt – to taste
Pepper – a pinch
Pasta – 15g
Grated cheese – 30g
Ham – 30g
Tomato puree – 30ml

PRE-PREPARATION: Coarsely crush the beans. Peel and dice the onions, carrots and potatoes. Chop the ham finely.

STEPS:
1) Heat oil with garlic. Sauté onions, carrots, celery, potato, ham and chilli flakes.
2) Add stock/ water and bring to a boil. Simmer and then add crushed beans and tomato puree. Add pasta and cook for a few more mins.
3) Adjust seasonings and consistency

PRESENTATION: Reheat and ladle into soup cups. Add cheese before serving.

STANDARD: Thick broth consistency. Reddish-brown, well flavoured and lightly garnished with grated cheese.

LASAGNE

Minced lamb – 200g
Olive oil – 60ml
Onions – 50g
Carrot – 30g
Celery – 30g
Garlic – 20g
Tomato – 250g
Tomato puree – 50g
Béchamel – 200g
Cheese – 60g
Mozzarella – 60g
Pasta dough – 200g
Salt – to taste
White pepper powder – a pinch
Mixed herbs – 5g
Butter

PRE-PREPARATION:
1) Peel and chop onion, garlic and carrot.
2) Chop the celery. Blanch and concasse tomatoes.
3) Grate and mix the cheese.

METHOD:
1) Heat oil, sauté garlic, onion and carrot.
2) Add celery and mixed herbs.
3) Add tomatoes and tomato puree.
4) Add salt and pepper. Mix well and cook to reduce the sauce
5) Roll out pasta dough thinly. Cut into 4”x6” sheets and allow to dry partially.
TO ASSEMBLE: 1) Butter the baking dish and arrange alternate layers of pasta, tomato sauce and béchamel.
2) Finish with a layer of béchamel and sprinkle cheese liberally on top.
3) Bake in a medium oven till the top is brown.
4) Allow to cool and cut into squares.
5) Carefully lift each portion out onto a plate and serve hot.

MELANZANE PARMIGIANA

Brinjals (medium) – 2 nos
Oil – 15ml
Tomato ragout – 60ml
Breadcrumbs – 20g
Cheese – 50g
Olive oil – 20ml
Mixed herbs – 5g
Salt – to taste
White pepper powder – a pinch
Flour – 30g
Basil leaves – (for garnish)

PRE-PREPARATION: Slice the brinjals medium thick and dust with flour. Grate the cheese.

METHOD:
1) Heat oil and pan fry the brinjals lightly.
2) Drain and keep aside.
3) Heat the tomato ragout (sauce) and add breadcrumbs, mixed herbs, salt and pepper.
4) In a ring mould, arrange layers of brinjals and sauce (ragout). Sprinkle cheese in between.
5) Drizzle olive oil on top
6) Bake in a medium oven for 20mins

TO SERVE: Demould carefully, and remove the mould. Decorate with sprigs (fried) of basil leaves.

GRISSINI
Ref flour – 250g
Milk powder – 15g
Yeast – 8g
Grain sugar – 10g
Salt – 5g
Fat – 5g


METHOD:
1) Sieve flour and make a dough with milk powder, yeast and sugar.
2) Rub fat and salt into the dough. Knead well.
3) Round up and keep covered for 30mins
4) Knock back and divide the dough into 40 portions.
5) Rest for 20mins. Make grissini shape by twisting the strands together,
6) Prove for 10mins and bake at 220 o C for 15mins and allow to dry out at 150 o C.

PANPORTE

Almonds – 100g
Cashewnuts – 75g
Cherry – 50g
Mixed peel – 75g
Raisins – 50g
Ref flour – 100g
Cocoa powder – 30g
Cinnamon – 5g
Nutmeg- 5g
Dark chocolate – 75g
Honey – 125ml
Castor sugar – 55g
Icing sugar – to dust

1) Mix all nuts, peel, cherry, raisins, refined flour, cocoa powder, cinnamon and nutmeg in a bowl. (Mix 1)
2) Place dark chocolate, honey and sugar in a bowl. Cook till 116 deg C.
3) Pour this mix into the first mix and mix. Pour into a lined tin. Bake at 170 deg C for 30mins
4) Serve when at room temp. Dust with icing sugar